MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian Wedding Soup w/Turkey Meatballs
 Categories: Poultry, Breads, Cheese, Vegetables, Greens
      Yield: 4 servings
 
     12 c  Chicken broth
      2 tb Olive oil, + more for
           - greasing and serving
      1 lb Lean ground turkey
    1/2 c  Panko bread crumbs
    1/3 c  (packed) fresh parsley
           - leaves; fine chopped
      1 lg Egg; lightly beaten
      3 cl (to 4) garlic; minced
      1 ts Kosher salt
    1/2 ts Black pepper
    1/2 c  Fresh grated Parmesan; more
           - to serve
    3/4 c  Orzo, ditalini, acini di
           - pepe or another small soup
           - pasta
      3 c  (packed) baby spinach or
           - kale; thin sliced
      1    Lemon; zested and halved
    1/4 c  Fresh dill, oregano or
           - basil; rough chopped (optional)
 
  Combine the chicken broth and 2 tablespoons oil in a
  large pot and bring to a boil.
  
  Meanwhile, add the turkey, panko, parsley, egg, garlic,
  salt, pepper and 1/2 cup Parmesan to a large bowl. Mix
  with a fork or clean hands until combined. Gently roll
  the mixture into 12 medium (2") or 20 small (1 1/2")
  meatballs and transfer to a baking sheet lined with
  lightly oiled aluminum foil or a silicone baking mat.
  
  Heat the broiler to high and set an oven rack 6 to 8
  inches from the heat. Broil the meatballs until brown on
  two sides, turning halfway through, about 3 to 4 minutes
  per side.
  
  Add the pasta to the boiling broth and cook over medium
  until al dente, then lower the heat to a low simmer.
  
  Add the meatballs to the broth and simmer on low until
  completely warmed through, 3 to 5 minutes, stirring
  occasionally. Remove from the heat, and add the spinach
  and lemon zest, stirring well to wilt. Season with salt
  and pepper to taste.
  
  Divide the soup among 4 bowls. Drizzle each with olive
  oil, sprinkle with more Parmesan and squeeze a bit of
  lemon over the top. Scatter the dill over the top, or
  stir in.
  
  Recipe by Sarah Copeland
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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